1. Preheat oven to 425° and line a baking sheet with foil.
2. Place broccolini, olive oil and salt & pepper in a bowl to toss for even coating.
3. Spread broccolini on foiled baking sheet in a single layer, place in oven and bake for 15-20 minutes, or until they begin to brown. 
4. With the last 3-4 minutes remaining, remove from oven in order to toss with minced garlic and lemon juice.
5. Return to oven to bake for the remaining 3-4 minutes, top with lemon zest and enjoy!

1. Preheat oven to 375°.
2. Heat 1 tablespoon of olive oil in skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes. 
3. Stir in ground beef and pancetta, cook until browned and crumbled, drain off any excess grease and return to heat. Add marinara sauce, wine and red pepper flakes and simmer for 10 minutes. Stir in cream, half of parmesan cheese and rice. Simmer for 5 more minutes. 
4. Place peppers in shallow baking dish and fill with ground beef mixture. Drizzle on remaining olive oil, sprinkle remaining parmesan cheese and parsley.  
5. Bake uncovered for 30 minutes. Serve hot. Enjoy!

1. Preheat oven to 425° and oil an 8x8 baking dish.
2. Slice off 1 inch of the top and stem of each artichoke. Trim the pointy outer leaves and peel off any rough leaves near the stem area. Slice each artichoke in half lengthwise and rub all surfaces with lemon juice. Scoop out the fuzzy choke with a spoon and discard. 
3. Place the artichokes halves cut side up in baking dish. Stuffed each half with 2 garlic cloves and a few herb sprigs. Sprinkle with salt & pepper to taste, drizzle olive oil. 
4. Carefully flip each artichoke over, cover the baking dish with foil and bake for 55-70 minutes, or until the outer leaves are tender and you can pierce through them with a fork.

To make dipping sauce...
Melt 4 tablespoons of butter in bowl and whisk in juice from lemon. Stir in some of the cooked garlic from artichokes. Taste and adjust with seasonings as desired. 

To eat, remove a leaf, dip it in butter sauce and place it in-between your teeth. Scrape the tender flesh from the leaf, discard what\\\'s left and repeat. You can eat some of the smaller leaves towards the center of the artichoke, as well as the artichoke heart and stem whole.

1. Preheat oven to 350°.
2. Combine dry ingredients in bowl. 
3. Whisk wet ingredients, including carrots and bananas in separate bowl. Pour wet into dry and stir to form a batter.
4. Smooth into a greased 9x5 pan. Bake on the center rake for 37 minutes. Do not open oven door once the time is up, but turn off heat and allow to sit inside oven for additional 10 minutes.

If cake is still uncooked after the additional 10 minutes, place back into oven and continue baking, checking every 5 minutes, until toothpick inserted comes out mostly clean.
Let cool and refrigerate overnight. Enjoy!  

1. Line a baking sheet with a paper towel, place the eggplant slices on top of towel, salt generously and place another paper towel on top of the eggplants, resting for 45 minutes to remove excessive moisture. 
2. Preheat oven to 375° and lightly grease a baking sheet. Combine bread crumbs, olive oil and parmesan cheese in a bowl. Beat eggs in a second bowl and place flour in a third bowl. Toss the eggplant in the flour, then dip into egg bowl and then into the breadcrumbs. Make sure to firmly press the breadcrumbs to the eggplant to get that tasty crunchiness! Bake until the eggplant coating is browned, about 30-35 minutes. 
3. Get a casserole dish to evenly spread some marinara sauce to cover the bottom enough. Place about half of the crusted eggplant slices on top of sauce, followed by some mozzarella. Repeating and layering until eggplant slices are all in dish. Top off with remaining mozzarella and sauce. 
4. Cover with aluminum foil and bake for 25 minutes, then uncover dish, bake/broil until cheese has begun to brown. Remove from heat and allow to cool 5 minutes before serving. Enjoy!

1. Steam or sauté the spinach until wilted. Let cool then wring out excess water. Coarsely chop the spinach.
2. Preheat oven to 375° and coat a small baking dish with cooking spray. 
3. Place cream cheese, sour cream, spinach, garlic, salt, pepper, parmesan cheese and 3/4 cup mozzarella into a bowl and combine. Spread the spinach mixture into the baking dish and top off with remaining mozzarella.
4. Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for additional 2-3 minutes until cheese has begun to brown. 
5. Sprinkle with chopped parsley and serve with bread, crackers or vegetables. Enjoy!

1. Add all ingredients to a food processor, starting with 1/3 cup olive oil. Pulse a few times until well combined.  (Add additional olive oil as needed to reach desired texture of pesto) 
2. Taste pesto, if desired add salt.Serve pesto over baked chicken, potatoes, baked breads or whatever your heart desires! Enjoy!

1. Preheat oven to 400° and grease a 9x13 baking dish. Cut the peppers lengthwise, removing seeds and stems, placing them cut side up. 
2. Place a pot over medium heat. Sauté the butter, onions and garlic for 2-3 minutes or until onions become translucent without burning the garlic. Stir in rice, 3 cups of broth, green chilies, salt and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes or until rice has absorbed the broth. 
3. Stir the broccoli, cream cheese, 1 1/2 cups of shredded cheddar and remaining 1/2 cup of broth into the rice. Stir until cream cheese has melted into the mixture. 
4. Spoon mixture into the bell peppers, bake for 15 minutes and serve. Enjoy!

1. Preheat oven to 350° and grease a 9x5 loaf pan with non-stick cooking spray or butter. 
2. Add all ingredients to a bowl besides zucchini . Stir to combine. (Batter should be thick!)
3. Add shredded zucchini to the mixture and stir until well combined.
4. Pour into pan and bake for about 65-75 minutes, or until toothpick comes out clean. Enjoy!

1. Heat oil over large pot on medium heat. Add carrots, celery, onions and garlic seasoning with salt and pepper to taste. Cook, stirring occasionally until soft and translucent. Roughly about 8-10 minutes. Add chicken, chicken stock, bay leaves and thyme. Bring to boil over high heat. Reduce heat to low, cover and simmer until chicken is cooked thoroughly, about 40-45 minutes. 
2. Remove chicken and shred. Return meat to pot and discard of bones. 
3. Add noodles to soup and cook, stirring often until noodles are tender. About 6-7 minutes. Remove from heat and stir in parsley and lemon juice. Season with salt and pepper to taste.  

1. Preheat oven to 450° and grease a large casserole dish.
2. Place the garlic and olive oil in a large resealable bag. Add cauliflower to bag and shake to mix. Pour into the casserole dish and season with salt and pepper to taste. 
3. Bake for 25 minutes, stirring halfway through. After baking top with parmesan cheese and parsley. 
4. Broil for 3-5 minutes until golden brown. Enjoy!

1. Rinse and dry the kale.
2. Strip the kale leaves from the stems and chop into long strips. Place in bowl. 
3. In a small bowl, mix honey, olive oil and salt until combined. 
4. Pour the dressing over the kale and massage by hands for about 2 minutes. The kale will darken by color and reduce in size by about half. 
5. Toss with apples, cranberries and almonds. Enjoy!

1. Preheat oven to 325°. In a bowl whisk together flour, cinnamon, salt, baking soda and baking powder. Set aside.
2. In a separate mixing bowl add oil, sugar, vanilla and eggs until well combined. Slowly add flour mixture and mix well until combined. Stir in apples.
3. Pour batter into a greased 9x5x3* loaf pan. In a small bowl stir together brown sugar and cinnamon and sprinkle over batter. Bake about 60 minutes or until toothpick inserted into the middle of the loaf comes out clean. Allow to cool for about 20 minutes in the pan before removing to cool on a wire rack.
4. Whisk together glaze ingredients and drizzle over bread. Enjoy!

1. Arrange a rack in the middle of the oven and heat to 400°.
2. Place the eggs, cream, dill, salt and pepper in a medium bowl and whisk to combine; set aside.
3. Heat the oil in an 8-inch cast iron or oven-safe nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated. Spread into an even layer over the bottom of the skillet and sprinkle with cheese.
4. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook, undisturbed, until the eggs at the edges of the pan begin to set, about 2 minutes.
5. Transfer the pan to the oven and bake until the eggs are completely set, about 8-10 minutes. Cool in the pan for 5 minutes, then slice into wedges and serve warm. Enjoy!
   

1. Preheat oven to 325°.
2. In one bowl, whisk together the dry ingredients. In another, whisk together the wet ingredients.
3. Add the wet to the dry and mix until the batter just comes together. (It can be lumpy. The more you mix the batter, the less tender the muffin will be.)
4. Fold in fresh raspberries.
5. Scoop the batter into a lined muffin tin. 
6. Sprinkle the tops of the muffins with the sanding sugar. Bake for 18-20 minutes or until a toothpick comes out clean. Enjoy!

1. Heat olive oil in a large pot over medium high heat, Add the ground beef and season with salt and pepper to taste.
2. Cook until beef is browned, approximately 4-5 minutes. Add the onion and garlic and cook for about 2-3 minutes until fragrant.
3. Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
4. Bring to a simmer and cook for 25 minutes or until the rice is tender. Remove bay leaf and discard.
5. Sprinkle with parsley and serve. Enjoy!

1. In a medium sized bowl, toss together the broccoli, sun-dried tomatoes, shallot, feta and almonds.
2. In a small bowl, whisk together all dressing ingredients until emulsified. 
3. Drizzle dressing over the salad and toss well. For best flavor, let the salad rest for 30 minutes before serving. 

1. Wash the apples, core and cut into wedges. Add the apple and orange slices to a stockpot. Place the cinnamon sticks and whole clove into a small piece of cheesecloth and place into the stockpot. Add enough water to cover the fruit plus about 1 inch and cook on high heat for 30 minutes, stirring often. Reduce the heat to low and simmer for 2 hours. Add water as needed to keep fruit covered throughout simmering time. 
2. Remove the cheesecloth of spices from the stockpot and mash the fruit with the back of a wooden spoon or with a potato masher as much as possible. (Reserve the cooked fruit for another purpose such as applesauce or you can choose to discard.)
3. Taste the cider for sweetness and add brown sugar to sweeten if desired.
4. Pour cider into mugs and garnish with apple and orange slices or cinnamon sticks... Or both! Enjoy!

1. In a large saucepan, cook cream and broccoli, uncovered, over medium low heat for 5-6 minutes, or until broccoli is crisp-tender. Meanwhile, cook tortellini according to packaging directions. 
2. Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered for 8-10 minutes or until mixture is thickened; stirring occasionally. 
3. Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese. Enjoy!

1. Preheat oven to 425°. Roll out bottom crust and place in 10\" pie pan and set aside.
2. Place 2 tablespoon of butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook until vegetables are soft and fragrant. Stir in bouillon and water. Bring to a boil. Stir in the potatoes and cook until they become tender, but still firm. 
3. In a medium saucepan, melt the remaining 2 tablespoon butter. Stir in the chicken and slowly incorporate the flour. Once the flour has all been added, stir in the milk. Place the turkey mixture into the vegetable mixture and cook until thickened. Pour mixture into the unbaked pie shell and add the second rolled out pie crust onto the top of the pie. Flute edges to ensure the crusts have sealed together and then create 4 slits in the top crust to let out steam. 
4. Bake for 15 minutes at 425°. Reduce oven temperature to 350° and bake for additional 20 minutes, or until crust is golden brown. Enjoy!

1. Heat oven to 400°.
2. Place squash (with seeds still in) cut side up on a baking sheet and bake, approximately for 45 minutes. 
3. Remove from oven and scoop out the seeds and fibers. 
4. Mix remaining ingredients and distribute evenly into each squash. 
5. Return to oven for approximately 10 minutes. 
6. Serve hot and enjoy! 

1. Preheat oven to 350°. Over medium heat, cook the eggplant, onion, zucchini and red pepper along with the dressing in a large oven-safe skillet for 5 minutes until veggies are crisp-tender.
2. Stir in stewed tomatoes, cook for additional 15 minutes, stirring occasionally. 
3. Top with cheese and bake for approximately 15 minutes, or until golden brown. Enjoy!

1. Preheat oven to 400°.
2. Break or cut off the woody ends of the asparagus spears.
3. Coat a foil-lined baking sheet with olive oil.
4. Arrange the asparagus on the baking sheet and sprinkle with salt & pepper.
5. Toss asparagus on the baking sheet, then top off with parmesan cheese.
6. Bake until cheese begins to brown, about 8-10 minutes. Enjoy!

1. In a large skillet over medium heat, heat olive oil. Add onions and a dash of salt until the onions become translucent and fragrant, about 5 minutes. Add garlic and cook for an additional 5 minutes (you can choose to add red pepper flake here). Add zucchini, yellow squash and red bell pepper until squash is cooked through, but not mushy; about 7 minutes. Remove the pan from heat and our the lime juice over the veggie filling. Set aside.
2. To scramble the eggs, place eggs in a bowl and whisk until the eggs are one color and no longer separated from yolk. Add dash of salt & pepper. Scramble over medium heat until eggs are lightly set. Fold in the tomatoes and transfer to the veggie mixture. 
3. Warm tortillas to your desire of texture, then fill up the tacos with desired amount of filling. Top with optional garnishes such as cilantro, cheese or a delicious jar of Imperio Roasted Verde salsa! Enjoy!

1. Cook quinoa according to package directions. While quinoa is cooking, start steaming the broccoli florets until tender. (Be careful not to overcook as they will become mushy) Drain well and pat dry in order to help the cakes stick together.
2. Place broccoli, scallions, quinoa, egg, salt, pepper, garlic, and cheese into a food processor and pulse until finely ground. Pulse in almond flour until mixed well. (The mixture should mound onto a spoon easily and be slightly sticky. If mixture seems to wet and will not form, continue gradually adding flour until it becomes manageable) Form 4 large patties, you do not have to coat patties in flour or breadcrumbs, but do as you please. 
3. Heat oil in skillet over medium heat, carefully placing patties into skillet - resisting the urge to move or fiddle with them so they do not come apart! As they form a deep golden crust, they will naturally start to release themselves from the pan so flipping is more easier, about 5 minutes. Flip and brown other side, the center should start to raise in puffiness. 
4. Serve warm or cold with a nice side salad or cheesy noodles! Enjoy! 

1. (optional) In a large skillet or wok, pan sear your choice of protein until cooked thoroughly, set aside.
2. In same skillet, add 1-2 tablespoons of oil and sauté shallots, garlic, mushrooms, bell pepper and carrots over medium heat until carrots become tender, about 7-8 minutes. Toss in peas at the end. At the same time the veggies are cooking, whisk eggs in a bowl and scramble in a separate pan. This is completely optional. 
3. Once the veggies are tender, scoot them over to one side of the pan and reoil the empty side of the pan. Adding cooked rice. Turn up the heat and fry for about 3-4 minutes, constantly moving rice around. If you chose to add eggs now is the time to place in pan. Mix with veggies and continue stirring and cooking for an additional 3 minutes. 
4. Drizzle with soy sauce, sesame oil, palm sugar. Place desired protein on top of rice. Garnish with scallions, peanuts or chili paste. Enjoy!

1. Mix all ingredients, add ice & blood orange slices for decoration. Sip and enjoy!

1. Preheat the oven to 450 degrees Fahrenheit.
2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
3. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
4. Line a baking sheet with parchment paper, then pour the spouts onto the sheet. Turn them all cut side down.
5. Roast for 25 minutes until very browned and tender (don’t stir!).
6. While the sprouts are roasting, whisk together the balsamic vinegar, honey or maple syrup, and 1 teaspoon hot sauce. When the sprouts are done, pour over the mixture and toss to combine. Then generously drizzle with more hot sauce to taste. Serve immediately.

• In a small bowl, mix together the honey, lime juice and zest.
• In a large mixing bowl, add all the fruit and stir until combined.
• Pour the honey mixture over the top and stir until combined.
• Transfer the fruit into the serving bowl and serve.
• If you have leftovers, be sure to store the fruit salad in an airtight container in the fridge for 3 to 4 days.

• Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
• Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the potatoes and chiles, and season with 1/2 teaspoon of the salt. Transfer the mixture to the baking dish and spread into an even layer. Top with the cheese.
• Beat the eggs in a large bowl and whisk in the milk, sour cream, cilantro, and remaining 1/2 teaspoon salt. Pour over the vegetable mixture.
• Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing and serving hot.

• Preheat the oven to 325°F, and line a baking sheet with parchment paper.
• In a medium bowl, whisk the egg white until it just barely starts to turn frothy. Whisk in the vanilla and salt. Thoroughly stir in the monk fruit sweetener and water. Stir in the coconut until thoroughly and evenly coated.
• Using a 1-tablespoon cookie scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet. After forming all of the cookies with the cookie scoop, dip your fingers into water (to help prevent the coconut mixture from sticking to your skin), and gently reshape each mound into a more evenly rounded hemisphere.
• Bake at 325°F for 21-26 minutes, or until the outsides are firm and the coconut is as golden and toasted as you prefer. Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
• Sift in flour, baking soda, and salt. Mix gently.
• Pour batter into the pan and bake for 50-60 minutes.
• Let it cool.

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, sugar, and salt.
• On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal.
• Pour in the milk and mix with a wooden spoon until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour.
• Turn the dough out onto a lightly floured surface and pat or roll into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until ½-inch thick. Rotate a quarter turn and repeat the folding and rolling process, then repeat two more times, rotating the dough a quarter turn each time. Dust your work surface with additional flour as needed if the dough starts to stick.
• After the fourth time you fold the dough, pat or roll it into a ½-inch-thick rectangle again. Use a 3-inch biscuit cutter to cut out 6 biscuits, re-rolling the scraps as necessary. Place the biscuits on the baking sheet.
• Bake for 14 to 16 minutes, or until the tops are golden brown. Let cool for 5 minutes before serving.

• Preheat the oven to 350°F and set aside a 10-inch round or a 9x11 baking dish. If you use a pie plate, be sure it\'s a deep dish.
• Pit the cherries and slice them in half. In a small bowl, stir together one tablespoon of cornstarch and two tablespoons of water. Set aside. Add the cherries, granulated sugar, and the remaining three tablespoons of water to a medium-size saucepan and bring to a boil. Reduce heat to medium and stir in the cornstarch slurry. Simmer for about 5 minutes or until the mixture is thickened slightly. Remove from heat.

• In a large bowl, whisk together the oat flour, granulated sugar, baking powder, cornstarch, cinnamon, and salt. Stir in the almond milk and vanilla extract until relatively smooth, breaking up any lumps. Set aside.
• Melt the coconut oil and pour it into the bottom of your baking dish. Pour the batter on top of the oil. Do not stir. Spoon the cherry mixture evenly (with the juice) on top of the batter. Do not stir that either.
• Bake for 55-70 minutes or until the batter is set and slightly golden. Remove from the oven and allow to cool for at least 15 minutes.
• Enjoy warm with a scoop of ice cream or whipped topping.

• • With the rack in the middle position, preheat the oven to 350 °F. Butter an 8-inchsquare baking dish. Set aside.

• • In a large bowl, combine eggs and milk with a whisk. Add cheese. Season with salt and pepper. Place bowl aside.

• • In a large non-stick skillet, brown onion and mushrooms in butter over medium heat. Season with salt and pepper. Add spinach and continue cooking for about 1 minute, stirring constantly.

• • Pour mushroom mixture into egg mixture. Stir well and pour into baking dish. Bake the frittata for about 25 minutes or until lightly browned and puffed. Cut frittata into four squares and remove from dish with a spatula. Place on a plate, it is ready to serve warm or cold.

• Cut bread into 1-inch cubes and scatter evenly in a greased 9-x-13-inch baking dish.
• In a medium bowl, mix eggs, milk, heavy cream, vanilla, and sugar together, then pour evenly over bread.
• Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
• To make the topping, mix flour, brown sugar, cinnamon, and salt in a medium bowl. Cut butter into this mixture until crumbly. Place the topping in a small resealable plastic bag and refrigerate overnight as well.
• When ready to bake, preheat the oven to 350 degrees F.
• Unwrap the baking dish and sprinkle the topping evenly over the bread.
• Bake, uncovered, for 45-60 minutes, depending on how soft you like it.

• Heat 2 teaspoons of the avocado oil in a large lidded skillet over medium heat. Add the onion, poblano, garlic, and ¼ teaspoon sea salt and cook, stirring occasionally, for 3 to 5 minutes, or until softened. Remove from the pan and set aside
• Heat the remaining 2 teaspoons avocado oil in the skillet. Add the sweet potatoes and ¼ teaspoon sea salt and cook, stirring occasionally, for 8 to 10 minutes, or until the sweet potatoes are fork-tender. Add the sautéed veggies back to the pan and stir in the chili powder and kale.
• Make 4 shallow wells in the hash and crack in the eggs. Reduce the heat to medium-low, cover, and cook for 3 to 5 minutes, or until the eggs are just set. Season with salt and pepper to taste.
• Top with the avocado slices and garnish with cilantro, if using. Serve with hot sauce and lime wedges for squeezing.

• Preheat the oven to 350°F with a rack in the center position. Grease a 12-cup muffin tin with olive oil or cooking spray.
• In a large bowl, whisk together the eggs, milk, salt, and pepper.
• Evenly divide half of the bacon, half the cheese, and half the jalapeños among the muffin cups. Pour the egg mixture over top, filling each cup about half full. Evenly top with the remaining bacon, cheese, and jalapeños.
• Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Serve topped with fresh cilantro, if using. Store refrigerated in an air-tight container for up to 5 days. (To reheat, microwave for 1 minute or warm in a 400°F oven for 5 minutes.)

• Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
• Carefully puree in a food processor or blender until smooth. Store in the fridge and serve by itself!

• Heat 2 tablespoons extra virgin olive oil in a large skillet. Add 1 medium onion and 1 large carrot (chopped) and sauté on medium heat for 4 minutes.
• Add 2 cloves garlic (grated) and 1 teaspoon cumin and sauté one more minute or until fragrant.
• In the meantime, cut ½ medium eggplant into small dice and add it to the pan.
• Add 3 tablespoons water and sauté on medium heat for 5 minutes, stirring occasionally.
• Chop 1 zucchini, 2 ripe tomatoes, and ½ bell pepper into small dice and add them to the pan.
• Add ¾ cup frozen peas, then season with 1 teaspoon oregano, 1 teaspoon salt, and ⅛ teaspoon black pepper, and cook for 10 minutes, stirring occasionally.
• While the veggies cook, prepare the couscous.
• Add 1 cup couscous, ½ teaspoon salt, and optionally ⅛ teaspoon turmeric to a large mixing bowl.
• Add 1 cup boiling water, stir, then cover with a plate and set aside for 5 minutes.
• When the water has been fully absorbed, fluff up the couscous with a fork, scraping it with the tips of the fork until all lumps are gone and the couscous is soft and fluffy.
• When the veggies are cooked, add them to the bowl with couscous. Add 4 tablespoons parsley and ½ squeezed lemon, and toss well.
• Taste and adjust for salt before serving.

MAKE THE FLAVOR BASE

• In a large pot, heat 3 tablespoons extra virgin olive oil. Add 1 large onion, 3 stalks celery, 3 medium carrots (all chopped), 1 leek (thinly sliced), and 2 cloves garlic (pressed).
• Cook gently for 10 minutes. Stir often.
• Add ⅓ cup tomato paste and 1 teaspoon thyme and cook for 2 more minutes.

ADD THE GREENS

• Rinse and chop 8 ounces kale, 8 ounces chard, and 8 ounces savoy cabbage, then add them to the pot.
• Add 3 cups vegetable broth and season with 1½ teaspoons salt and ⅛ teaspoon black pepper.
• Stir, cover with a lid, and simmer on medium heat for 10 minutes.

ADD THE BEANS

• Blend 1 cup of white beans (drained) with 1 cup of vegetable broth.
• Pour blended beans and remaining whole beans into the pot with the veggies.
• Stir and keep simmering for another 10 to 15 minutes, uncovered.
• Taste and adjust for salt and let soup cool down 10 minutes.
• Serve with a thick slice of toasted crusty bread, brushed with garlic, sprinkled with a pinch of salt, and drizzled with good quality extra virgin olive oil.

MAKE THE BOATS:

• Wash, dry, and cut 4 medium zucchini in half lengthwise.
• Scoop out some of the zucchini’s flesh and chop it finely with a knife or in a food processor.

PREP THE FILLING:

• Preheat oven to 400°F or 200°C.
• Heat 1 tablespoon extra virgin olive oil in a large skillet and sauté 1 medium onion (chopped) for 3 minutes.
• Add 3 cloves garlic (pressed) and the chopped zucchini pulp and cook for 5 minutes.
• Add 1 can (15 ounces) lentils, ½ cup walnuts (chopped), 1 can (15 ounces) crushed tomatoes, 2 tablespoons balsamic vinegar, 1 teaspoon dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper.
• Simmer for about 10 minutes on medium heat, stirring occasionally.
• Turn the heat off, stir in ½ cup grated parmesan, then taste and adjust for salt, spices, and balsamico.

FILL AND BAKE:

• Fill zucchini shells with lentil mixture and arrange them on a baking tray. Optionally, top with more cheese.
• Bake at 400°F or 200°C for about 20 minutes or until the zucchini are fork tender.
• SERVING SUGGESTIONS: Arrange boats on a serving platter and sprinkle with parsley and lemon wedges.

• Add the lemon slices, fresh basil leaves, and green tea bags to a 1 quart mason jar or pitcher.
• Pour hot water into the mason jar, and allow to steep for 15 minutes. Then, remove the tea bags.
• Place into the fridge to completely chill for 3-4 hours for the flavors to release.

• Add the sliced peach and green tea bags to a 1 quart mason jar or pitcher.
• Skewer the sliced ginger coins on a toothpick, if desired, to make them easier to remove later, and then add them to the jar.
• Pour the hot water into the mason jar, and allow to steep for 15 minutes. Then, remove the tea bags.
• Place into the fridge to completely chill for 3-4 hours for the flavors to release.

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Wash potatoes and cut potatoes into thin fries.
• Let potatoes soak in cold water in a bowl for at least 30 minutes. Remove from water and dry very well with a paper towel.
• Toss fries with oil and seasoned salt. Spread evenly in a single layer on a parchment-lined baking sheet.
• Bake for 20 minutes. Turn the oven up to 425° and cook fries until golden brown, about 20-25 minutes more.

• Preheat oven to 350 degrees and grease a round baking with oil.
• Whisk together eggs, yogurt, oil, sugar and vanilla until smooth.
• Mix in almond flour and baking powder until smooth and no lumps are in the mix.
• Add to baking dish and bake in oven for 18-20 minutes (or until cake is lightly browned and toothpick comes out clean).
• Let the cake cool completely then gently remove from baking dish and spread yogurt on top and sliced strawberries.

• Put the yogurt, maple syrup, vanilla extract, and cinnamon in a small mixing bowl and stir to combine.
• In a small microwave safe bowl, whisk the gelatin into the water. Microwave for 10-15 seconds, then immediately stir the hot gelatin into the yogurt.
• Pour the yogurt into the tart crust and smooth it out to the edges. Top with cherry halves and sprinkle with orange zest. Refrigerate at least six hours or overnight.
• If your cherries are tart, you may want to drizzle with honey before serving.